Description
This pumpkin bread is soft, spiced, and wonderfully moist—perfect for fall baking. Enjoy it warm, plain, or with a spread of butter.
Ingredients
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3 1/2 cups all-purpose flour
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3 cups granulated sugar
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4 large eggs
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1 cup vegetable oil
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2/3 cup water
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2 cups canned pumpkin puree
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2 teaspoons baking soda
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1 1/2 teaspoons salt
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1/2 teaspoon ground allspice
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1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
- In another bowl, beat eggs, sugar, oil, water, pumpkin puree, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra flavor, fold in 1 cup of chocolate chips or chopped nuts. Wrap leftovers tightly and store at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American